Corn with Barbecue Sauce
Submitted by dfoubert
Corn on the cob drenched in a from-scratch British barbecue sauce with malt vinegar, Worcestershire, ginger, green chili, and a splash of dry sherry. Tangy, smoky, and utterly different.
YIELD
4 servingsPREP
30 minCOOK
65 minREADY
195 minThis isn’t your backyard barbecue sauce from a squeeze bottle. This is a proper British-style sauce built from scratch with malt vinegar, Worcestershire, grated ginger, green chili, muscovado sugar, and a finishing splash of dry sherry that adds a nutty warmth.
The sauce simmers for 30 minutes until everything melds, then gets pushed through a sieve into something smooth, glossy, and absolutely loaded with tangy, spicy depth.
Pour it over whole corn cobs and prepare to rethink everything you thought you knew about corn on the cob. Forget butter and salt. This is the upgrade.
Pro Tips
- Force the sauce through the sieve firmly. You want all the flavour extracted from the solids, leaving behind only the fibrous bits.
- Muscovado sugar gives the sauce a deep, toffee-like sweetness. Light brown sugar works as a substitute but the flavour won’t be quite as rich.
- Cook the corn until just tender, not a minute longer. You want it to have some snap when you bite in, not turn to mush.
- The sauce keeps well in the fridge for up to a week and works brilliantly on grilled vegetables, burgers, or roasted chicken too.
Ingredients
Directions
Heat oil.
Add the onion and garlic and fry for 2 to 3 minutes.
Stir in the tomato, bell pepper, chili, ginger, tomato paste, malt vinegar, Worcestershire sauce, stock, sugar and salt.
Bring to a boil, cover and simmer for 30 minutes, removing the lid for the last 10 minutes of cooking.
Cool slightly and then purée by forcing through a sieve.
Slice stalks from the corn cobs.
Remove the leaves and the silk threads.
Place in a pan of boiling, salted water and simmer, covered, for 20 minutes, or until tender (Mark’s note: this seems too long for cooking corn, but the British do like overcooking vegetables!) Drain.
Meanwhile, return the sauce to the pan, bring back to a boil, add sherry and simmer for a couple of minutes.
Pour over cobs and serve.
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